PALEO, VEGAN, VEGETARIAN, DAIRY FREE, GLUTEN FREE, GRAIN FREE & SUGAR FREE
This is the perfect dish to serve for a summer dinner party, plonk a large bowl of it in the middle of the table and let every one help themselves.
The dried cranberries add such a nice chew and give a little bit extra sweetness.
So wipe the drool off your chin and make something thats light, tasty and unbelievably healthy.
1 large sweet potato
2 tbs coconut oil(melted)
2 tbs balsamic vinegar
2 generous handfuls of rocket leaves
handful of cherry tomatoes
3 spring onions
3 tablespoons of sun-dried tomatoes(about 7/8)
handful of diced almonds
4 tbs dried cranberries
equal amounts of
balsamic vinegar & coconut oil(melted)
with a little salt & pepper
Preheat the oven to 200 degrees celsius.
Roughly chop the sweet potato in to bite sized chunks. Place in a baking tray and coat with the olive oil, balsamic, salt & pepper
Roast in the oven for about 1 hour until the skin is slightly crispy and the centre is soft.
Leave to cool slightly once cooked and being to prepare the salad.
Place a generous handful of rocket onto each plate.
Chop up the cherry tomatoes and sprinkle over.
Diced up the spring onion and scatter over the salads with the sun dried tomatoes.
Then add the slightly cooled sweet potato, diced almonds & dried cranberries.
There is no need to go making the dressing in a separate jug or anything, simply just drizzle over the balsamic, olive oil and season.